Chinese Tempeh with Quinoa

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Chinese Tempeh with Quinoa
The tempeh strips are marinated in a really tasty Chinese sauce and then tossed in corn starch and lightly fried to make them crispy. Then stir fry some red pepper, broccoli, onion, and garlic together with the remaining sauce and serve with quinoa - quick and simple and highly nutritious - packed with protein, fibre, and phytonutrients .
Prep Time 20 mins
Cook Time 20 mins
Servings
people
Ingredients
Sauce
Tempeh
Prep Time 20 mins
Cook Time 20 mins
Servings
people
Ingredients
Sauce
Tempeh
Instructions
  1. Slice the block of tempeh into thin strips and place them in a large mixing bowl
  2. In a small bowl mix the sauce ingredients
  3. Pour the sauce over the tempeh and marinate for 30 minutes.
  4. Remove the tempeh from the bowl and place in a separate clean bowl - reserve the sauce.
  5. Add the corn starch to the bowl with the tempeh and toss until coated - shaking off any excess.
  6. Add the oil to a wok and put on a medium heat. Add the strips of tempeh and let each side brown - about 1-2 minutes.
  7. Now add the peppers, onion, and garlic - toss and saute the vegetables for 4-5 minutes - reduce the heat.
  8. Pour in the marinade over the tempeh and veg - toss to coat. Simmer for a minute to thicken the sauce.
  9. serve immediately with quinoa.

Jackfruit Thai Peanut Noodles

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Jackfruit in Thai Peanut sauce with Noodles
This is a quick and easy meal to make. It is full of flavour and the sauce combines well with the jackfruit. Jackfruit is a giant fruit that's often used as a meat substitute. Jackfruit is a healthy source of essential nutrients, including vitamin C, potassium, and dietary fiber. It is also high in magnesium, calcium, vitamin B6 and antioxidants.
Instructions
  1. Heat the oil in a large pan and add the onion, cabbage, garlic and red pepper. Cook for about 8 mins.
  2. In the meantime drain the jackfruit, cut off the hard core and discard. Using your hands slightly shred the jackfruit. Then add it to the pan and cook for a further 5 minutes.
  3. While the jackfruit in cooking, prepare the peanut sauce. In a food processor, add all the ingredients for the sauce and process until smooth.
  4. Then pour the sauce into the pan, stir well and let this cook for 5 minutes to warm through.
  5. To serve, divide the noodles into serving bowls and top with the jackfruit. Top with fresh coriander and sliced red chilli. Serve also with some lime.

Buddha Bowl with Peanut Tofu and Tahini Turmeric Sauce

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Buddha Bowl with Peanut Tofu and Tahini Turmeric Dressing
The tofu in this dish is marinated in a peanut sauce and then baked - which makes it really delicious. The buddha bowl is then made up of steamed broccoli, roasted sweet potatoes, spinach, red cabbage, avocado, and roasted red peppers - but you can add whatever veg is to hand or your favourite vegetables. I've then added a tahini and turmeric dressing which is full of flavour and also protein.
Instructions
  1. Make the peanut sauce by placing all the ingredients into a blender and blend until smooth.
  2. Place the cubed tofu into a bowl and pour over the peanut sauce and ensure that it is all covered by the sauce.
  3. Place the tofu on a oiled baking sheet. Add extra sauce to each tofu cube. Put into oven on 180C for 25 minutes. Then remove from the oven and set aside.
  4. Place the sweet potato and a baking sheet and drizzle over olive oil and season. Bake for 20-25 minutes or until soft.
  5. Place the red pepper on a baking sheet and drizzle with olive oil. Bake for 10 minutes.
  6. To make the tahini turmeric sauce, combine all the ingredients into a blender and blend until smooth.
  7. In a large bowl, place at the bottom 100g of fresh spinach and then add on top in layers the tofu, steamed broccoli, chopped avocado, shredded cabbage, red pepper, and sweet potato. Serve with the sauce.

Cauliflower and Chickpea Stew

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Cauliflower and Chickpea Stew
This is a warm and smooth stew made with a base of onions, garlic, ginger, tomatoes, coconut milk, spices and miso. It's mild but full of flavour and really comforting on a cold day. Here it is served with some steamed kale and brown rice,
Instructions
  1. In a large pan, heat the oil and add the onion and fry for about 5 minutes, stirring frequently. Add the garlic and ginger and cook for a further few minutes. Add the spices and cook for 1 minute more.
  2. Stir in the chopped tomatoes, miso paste and tamari and cook for 5 minutes, stirring occasionally.
  3. Mix in the coconut milk, chickpeas and red pepper and simmer for a further 10 minutes.
  4. Add the cauliflower, and cook for 10 more minutes or until the cauliflower is tender. Season.
  5. Serve with some steamed vegetables and/or brown rice.

Chinese Street Style Stir Fry

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Chinese Street Style Stir Fry
This is a quick, easy , nutrient dense and healthy lunch or dinner. It’s packed with veggies - you can use your own favourite vegetables in this dish and also add tofu instead of egg for a vegan option.
Instructions
  1. In a wok melt 1 tbsp coconut oil or extra virgin olive oil. Add all the chopped vegetables and cook on a medium heat for 10-15 minutes stirring frequently.
  2. In a a small bowl add the Chinese five spice, tamari, honey or maple syrup and ginger. Mix and then pour over the vegetables and stir well. Continue cooking the vegetables.
  3. Divide the stir fried vegetables between 4 bowls. Then add the cooked rice noodles to each bowl. Place on top a poached egg.
  4. Garnish each bowl with chopped spring onions, chilli flakes and coriander. Serve.